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Vietnamese Chicken Curry (Cà Ri Gà)
50 minPorcje: 4Nutri-Score C€€
C
50 min
50 minVietnamese Chicken Curry (Cà Ri Gà)
czego potrzebujesz
Składniki
chicken thighs (bone-in, skin-on)Mięso800 g
carrots (cut into chunks)Warzywa i owoce2 kawałki
potatoes (cut into chunks)Warzywa i owoce3 kawałki
garlic (minced, divided)Warzywa i owoce5 kawałki
shallots (minced)Warzywa i owoce2 kawałki
ginger (grated)Warzywa i owoce15 g
lemongrass (bruised, cut into segments)Warzywa i owoce2 kawałki
curry powder (divided)Przyprawy3 g
bay seasoningPrzyprawy3 g
annatto oil (divided)Spiżarnia45 ml- chicken stockSpiżarnia700 ml
- vegetable oil (for frying)Spiżarnia30 ml
na porcję
Wartości odżywcze
358kcal
- Węglowodany
- 15 g
- Białko
- 24 g
- Tłuszcz
- 23 g
czego użyjesz
Przybory
Patelnia
Miska
Garnek
krok po kroku
Przygotowanie
- Krok 1
Prepare the vegetables and aromatics
- Cut the carrots and potatoes into chunks.
- Mince the garlic and shallots and grate the ginger.
- Krok 2
Marinate the chicken
- In a bowl, combine the chicken thighs with minced garlic, minced shallots, ginger, curry powder, bay seasoning and annatto oil.
- Massage the seasoning into the chicken until well coated.
- Krok 3
Fry the vegetables
- Heat oil in a pan and fry the carrots until slightly softened, then set aside.
- Fry the potatoes the same way and set aside.
- Krok 4
Build the curry base
- In a pot, sauté the remaining garlic, lemongrass, more annatto oil and curry powder.
- Add the marinated chicken and let it sear on the skin side until nicely colored.
- Krok 5
Simmer the curry
- Pour in the chicken stock and add the fried carrots and potatoes.
- Simmer uncovered, then cover and simmer again until the chicken and vegetables are tender.
- Krok 6
Finish and serve
- Taste and adjust the seasoning.
- Serve with rice, vermicelli or bread.
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